SHAKSHUKA

1/4 cup olive oil, divided ■

1 large onion, halved and thinly ■ sliced

2 sweet bell peppers, thinly ■ sliced

2 garlic cloves, minced ■

1 tsp ground cumin ■

1 tsp ground coriander ■

1 tsp paprika ■

1 can (28 oz/796 ml) whole ■ tomatoes (or 8 large, ripe tomatoes), chopped

1-3 tbsp harissa paste (optional) ■ 2 bay leaves ■

1 tsp honey ■

1⁄2 cup chopped cilantro ■

1⁄2 cup chopped parsley ■

1 tbsp chopped fresh thyme ■ leaves

3/4 cup feta cheese, divided ■ salt and pepper to taste ■

6-8 large eggs ■ chopped cilantro or thyme ■ leaves for garnish

1. Preheat oven to 375 F. Place a large skillet over medium-high heat and add 1 tbsp of the oil. When it is warm, add the onions and sauté for 3 minutes. Stir in the peppers and sauté for about 10-12 minutes, until the vegetables are very soft. Stir in the garlic and spices. Cook for 2 minutes, stirring often. Add the tomatoes, harissa paste, bay leaves and honey. Simmer for 10 minutes, stirring often. If the mixture seems too thick, thin with water. You want a pasta sauce-like consistency. Turn off the heat. Stir in the fresh herbs and 1/2 cup feta. Taste and adjust seasonings. Remove bay leaves. Make little indentations into the sauce and crack an egg into each. Cover with a lid or aluminum foil and bake until the whites are set but yolks still soft, about 10-12 minutes. Remove the skillet from the oven, scatter with remaining feta cheese, chopped herbs and drizzle with remaining olive oil. Serve with large chunks of crusty bread or warm pita bread.

Serves 3-4.